Lamb with Spices is a tasty first course of Middle Eastern origin. The lamb is marinated with a combination of aromatic spices, including mint, coriander, and cinnamon, and then cooked slowly. The result is a succulent and fragrant dish, perfect to enjoy on a special evening.
Place the dried mint, bay leaf, a few peppercorns, coriander seeds, sugar, cinnamon, and cloves in a mortar and pound vigorously with a pestle until everything is reduced to powder.
Transfer the resulting powder to a bowl, add the coarse salt, and mix thoroughly.
Cut the lamb into pieces, dredge it in flour, then coat it evenly with the mixture so that it is well seasoned; place it in a tureen and let it rest, covered with a tea towel, for one day.
After this time, brown the meat in a pan with the hot oil over high heat for 4-5 minutes, turning it from time to time so that it browns evenly; then add the juice of two lemons, the grated zest of one, and pour in the liquid remaining in the tureen after marinating the meat.
Then add the carrots cut into rounds and let cook over low heat for an hour and a half.
Large saucepan
Italia
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| Energy (kcal) | 199.53 |
| Carbohydrates (g) | 2.35 |
| of which Sugars (g) | 2.32 |
| Fat (g) | 15.49 |
| of which Saturates (g) | 7.52 |
| Protein (g) | 12.37 |
| Fiber (g) | 1.02 |
| Sale (g) | 3.33 |
